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Messages - dmtaylor

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31
All Grain Brewing / Re: Starch in Wort
« on: February 09, 2015, 04:45:53 PM »
Are you talking about little chunks of grain getting into your beer?  I mean like, it looks like corn grits or cream of wheat or steel cut oats?  Little pieces of grains?  That would be a bad thing, could lead to tannins and astringency in the finished beer.  See if you notice an odd puckering in the finished beer.  If so, you need to vorlauf a little longer to get those chunks out.

Or perhaps that's not what you are talking about at all.  Could you be concerned about the cloudy egg-white looking material that settles to the lower half of the fermenter?  That's cold break, and is very normal, and will compact down over time.  It is not harmful in the slightest, and some experiments seem to prove that it might even be beneficial to yeast health and to final beer flavor.  So if that's what you are witnessing, then don't worry at all.

Cheers.

32
All Grain Brewing / Re: Batch Sparge holding time
« on: February 09, 2015, 04:37:14 PM »
I open mine about 1/4 the way for the first quart or two until there's no more chunks coming out, and then slowly open the valve all the way.  By slowly, I mean over the course of about 60 seconds.  Works for me.  The only time I might have an issue is with a lot of rye, oats, or corn, which are all pretty dang sticky.  I don't recall a stuck runoff with wheat although it's been a while.  Gravity or efficiency will not be impacted in the slightest.  The main reason to start opening the valve slow is to prevent immediate compaction of the grain bed and stuck runoff.  By opening it slowly, the grain bed will not compact quite so much (at least in theory) and prevent stuck runoff which is kind of a PITA but not the end of the universe either.  Like DarkSide said, you can always stir and start over, and add rice hulls if you have them and need them, which in my experience is a very rare need.

33
Yeast and Fermentation / Re: Not Pitching
« on: February 09, 2015, 10:25:56 AM »
I do the same thing when I brew at night.  Wake up in the morning and it's ready to pitch.

34
I agree that IPAs need some gypsum.  I disagree that you can easily spot a newbie brew.

35
All Grain Brewing / Re: High gravity efficiency troubles
« on: February 06, 2015, 03:28:14 PM »
Dead space?  There doesn't really need to be any, if you use a Bazooka or stainless hose, Dennybrew style.  I always pick up one end of the mash tun to drain every last drop from both the first and second runnings.  This matters more if you batch sparge.  If fly sparging it won't matter as much.  If BIAB, then this entire paragraph is irrelevant.

36
Yeast and Fermentation / Re: Safbrew Abbaye Ale
« on: February 06, 2015, 07:12:15 AM »
Sulfur is very normal.  Give it a month, and the sulfur will probably be gone.

37
Kegging and Bottling / Re: Priming corn sugar, weight vs volume
« on: February 06, 2015, 07:10:57 AM »
Use table sugar (from cane or beets) and use 5/8 cup for 5 gallons, or 2 tablespoons per gallon.  Never have a problem again.

38
All Grain Brewing / Re: High gravity efficiency troubles
« on: February 06, 2015, 07:08:47 AM »
Brewtoad wasn't much help there, eh.  The most I would have expected out of that grain bill for 2.2 gallons would have been 1.069.  Since you only hit 1.059, this points to problems with your crush or pH or waste of good wort due to dead space in your mash tun.  You used the right volumes of water so my first guess (as always) would be that you need to crush harder.

39
General Homebrew Discussion / Re: Hard Cider Taste Like Wine! Help
« on: February 05, 2015, 12:42:26 PM »
Cote des Blancs and Notty.

40
All Grain Brewing / Re: The End of the 60 minute mash???
« on: February 04, 2015, 12:23:26 PM »
Sorry, man.  I'd like to tell you it won't happen again, but with goofball engineers in here... it probably will.

41
All Grain Brewing / Re: The End of the 60 minute mash???
« on: February 04, 2015, 11:44:04 AM »
To those of you who don't know, I could literally walk 50 feet right at this very moment, and snap a picturesque photo of Lake Michigan and the Point Beach Nuclear Plant, where I work as an engineer.  However security might frown upon this behavior.  And I'll also say that it's really nothing very special to look at.  We don't have the awesome cooling towers.

Are you a former Navy "Nuke?"

Woah! What the heck happened to this thread? It took a turn for sure!  :o

You can say that again.  Here, I'll help you out:

Woah! What the heck happened to this thread? It took a turn for sure!  :o

To answer Mr. Yeast guy, no, I am not a Navy nuke, but I work closely with dozens of people who are.  :)

42
Water depends on whether you're brewing with extract or all-grain.  Extract brewers should normally use 100% distilled water.  All-grain brewers generally should NOT use 100% distilled water unless calculating salt additions and putting the right stuff back in.

43
General Homebrew Discussion / Re: Hard Cider Taste Like Wine! Help
« on: February 04, 2015, 09:22:02 AM »
I could get into how I use unusual yeasts and a lot of racking to prevent the yeast from fermenting below 1.005, but I've told those stories before in other threads.....

44
All Grain Brewing / Re: The End of the 60 minute mash???
« on: February 04, 2015, 09:18:41 AM »
Sweet.

To those of you who don't know, I could literally walk 50 feet right at this very moment, and snap a picturesque photo of Lake Michigan and the Point Beach Nuclear Plant, where I work as an engineer.  However security might frown upon this behavior.  And I'll also say that it's really nothing very special to look at.  We don't have the awesome cooling towers.

45
All Grain Brewing / Re: The End of the 60 minute mash???
« on: February 04, 2015, 05:51:28 AM »

The problem I see is getting Lake Michgan up to 140º without the proper permits.

Happens all the time by the nuclear plant Im sure.

Well that's what a nuclear power plant really is, don't you know... a heater for the Lake.  In Pennsylvania where there is no lake, they have the big fancy cooling towers and they call it a "cloud generator".

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